Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Here is one of the bread rolls that’s so popular in the South-East Asia area. It is called Mexican buns, but do you think that you can find it in Mexico?

Today’s bread I like to make it softer because most of the South-East Asian like to eat soft buns more than the Western country bread. But if you let me choose, I like the country loaf with whole grains, nuts and more.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Because it is the fall season, pumpkins everywhere that you can obtain. I got a few finesses and full flavoursome pumpkins from my friends, the taste so sweet and the flesh is moist and creamy, the texture is definitely not the same as the craving pumpkins that you can compare.

This time, the pumpkin starter is a difference from my past bread starter. I add some pumpkin puree to cook with a little bit of bread flour and water to give the main dough a lot softer, that’s the secret with this bread. For my advice, use the stand mixer or bread machine to knead the dough will be a lot easier task, otherwise, you will get stuck by the sticky dough.

The topping is the main character of these buns. The original Mexican buns ingredients contain the butter, sugar, eggs, flour and milk. Cause I like to make it for vegan, so I use the pumpkin puree to avoid the egg, this is my first challenge, not sure will it work on this recipe yet. But I accept it totally when I saw the bread roll come out of the oven, they looks absolutely stunning and the topping has slightly melted and spread away, that’s what I wish to have the result. I know my worry has gone already, it is a big success for me! Applause!

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Ingredient:

For the Pumpkin Starter:

60g Pumpkin Puree

14g Strong Flour/ Bread flour

43g Water

Method:

Cook all the three ingredients in a saucepan until thicken, set aside.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

For the Topping:

70g Non-dairy Butter (I use soy butter)

28g Icing sugar

50g Pumpkin Puree

65g Self-raising flour

Drops of vanilla extract, optional

Coconut milk to thinner the mixture

Method:

Whip the butter with the icing sugar and pumpkin puree until smooth. Use a spatula to fold in the flour, add two drops of vanilla extract. If the mixture is too thick, add one tbsp or more of coconut milk or other nut milk to thinner and get the drooping consistence. Put in an icing bag and set aside.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

For the main dough:

All the above pumpkin starter

280 g Strong flour/ bread flour

100g Pumpkin Puree

4 g Active dry yeast

40 – 50ml lukewarm water

1 tbsp Flax meal + 3 tbsp water, mixed and set aside for 5 minutes

40g Light brown sugar

20g Oil

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Method:

Like the most of the bread making, put all the ingredients into the stand mixer, except the oil.

Start the mixer to work until the dough formed, add the oil and continue to work for around 5 to 7 minutes more until the dough smooth and stretchable without ripping off.

Let the dough proof to double the size, deflate the dough, divide into 12 equal portions and roll into a ball on the table, let it rest for 10 minutes. Lay on a baking tray with a gap between to let it proof for another 20 to 30 minutes.

Preheat the oven to 360ºF/180ºC/ 160ºC (fan oven).

When the buns proof to 80% larger, pipe the topping on the top of each bun and bake in the oven for 12 to 15 minutes until golden brownish. Cool down on a wire rack.

Note:

The basic dough recipe can have lots of variety of recipes to create, can make dinner roll; wrap with sweet fillings or savoury fillings.

4 thoughts on “ Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包”

Thank you for the recipe! I ate these, or something like them, when I lived in Japan where they were called melon-pan. Mexico has a pan dulce (sweet bread) that is almost like this. And I love the idea of adding pumpkin. I’ll have to try this!